Description
This vibrant Salmon Fried Rice recipe combines tender wild salmon, nutrient-packed brown rice, and cauliflower rice for a wholesome, flavorful meal ready in just 25 minutes. Infused with the delicate aroma of scallions, a hint of sesame oil, and a touch of soy sauce, this dish is a delicious and easy way to enjoy a stir-fried favorite with a healthy twist.
Ingredients
Scale
Salmon and Rice
- 4 ounces wild salmon fillet, skinned
- ½ cup cooked cold brown short grain rice
- ¾ cup cauliflower rice (fresh or frozen)
Vegetables and Seasonings
- 1 large or 2 small scallions, thinly sliced (whites and greens separated)
- 1 teaspoon sesame oil (divided)
- ½ tablespoon soy sauce or gluten-free Tamari
Egg
- 1 large egg, beaten
Additional
- Sriracha or chile-garlic sauce, for serving
Instructions
- Cook Salmon: Heat a skillet over medium-high heat and cook the salmon fillet for about 5 minutes per side until fully cooked and slightly browned. Remove from the skillet, set aside, and flake into small chunks. Wipe the skillet clean.
- Sauté Scallions: Add ½ teaspoon sesame oil to the hot skillet and sauté the scallion whites for about 1 minute or until fragrant, stirring occasionally to avoid burning.
- Stir-fry Rice: Spread the cooked brown rice in an even layer over the skillet. Let it cook undisturbed for 2-3 minutes to develop a slight crisp. Add the cauliflower rice and stir occasionally, cooking for an additional 2-3 minutes until heated through.
- Cook Egg: Push the rice mixture to one side of the skillet. Pour the beaten egg onto the other side and cook while stirring constantly for 30 to 60 seconds until the egg is fully set. Then mix the egg evenly into the rice and cauliflower mixture.
- Add Flavorings: Stir in the soy sauce and the remaining ½ teaspoon of sesame oil, then gently fold in the flaked salmon to combine without breaking it up too much.
- Serve: Immediately garnish with the scallion greens and serve with a side of sriracha or chile-garlic sauce for added heat, if desired.
Notes
- Use cold, cooked rice for best texture and to avoid sogginess.
- Fresh cauliflower rice provides a slightly different texture than frozen; either works well.
- Adjust the amount of soy sauce and sriracha to your taste preference.
- For a gluten-free option, use tamari instead of soy sauce.
- Be careful not to overcook the salmon to keep it moist and tender.
